chicken breast steak recipe
I think I have found it in this recipe! It is also important that the oil reach the proper temperature before adding the steaks - I used Mazola Canola oil instead of shortening and did not need near the amount called for - used maybe 3/4 - 1c total. Total Carbohydrate I used fresh turkey cube steaks that I get from my local farmers market, and we didn't miss the beef at all. He came back for seconds with this recipe. Because I was being a lazy girl, I chose to use cube steaks which are obviously already tenderized. Also, IMHO, a touch of garlic immensely improves country gravy, so I added garlic powder to the gravy. I also like to add about 1/4c chicken stock after adding the milk - I found I only needed about 2 1/2 to 3c of milk. Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge … 20 %. I also couldn't find uncultured buttermilk, but regular milk worked fine. My middle son loves chicken fried steak and so do I. 1 tablespoon hot pepper sauce (e.g. A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Place fried steaks on a plate with paper towels to drain. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This is my full proof recipe for Chicken fried steak,it's my husbands FAVORITE meal and whenever I make it for him or anyone else I get compliments throughtout the night. Buttermilk is one of those where I could have it for weeks then not need it, as soon as it goes bad I need it. These are lower in calories than the original, but still an indulgence. The coating on the steaks had wonderful flavor, and crisped up perfectly! Served with mashed potatoes and applesauce, this is a new fave! Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture. Crisped up perfectly. Allrecipes is part of the Meredith Food Group. My father in law is the king of country fried steaks and these are his favorite! This is a great coating.I have for years frozen my left over buttermilk in 1 cup containers. Hopefully with all the ingredients it will surpass it next time. Info. Congrats! Season chicken with salt and onion powder, and place … After the steaks are cooked and keeping warm (to prevent sogginess keep them on a wire rack over a cookie sheet) in a 200 oven; I do add some finely chopped onion and garlic to the oil and drippings in the pan and saute before adding the flour and milk - make sure the flour is cooked in the oil to avoid a pasty, flour-y taste to your gravy. Place 2 cups of flour in a shallow bowl. You saved The Best Chicken Fried Steak to your. Really, really delicious according to my gang butI did highly season the flour with garlic and onion powders and dried parsley flakes. Divide chicken breast in 4 parts. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Other then stirring a little hot sauce into the gravy at the end, I followed the recipe as written. If done correctly, the steaks are tender and very tasty. So as soon as the outsides were done, I put them in the oven like shake-and-bake for about 1/2 hour. Because I'm in the Denver area, frying can be a problem - things get overdone on the outside while undercooked inside. So thanks sweetie pie! I get nothing but rave reviews each time. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. I had to change it a little. I recommend salt and peppering the meat before dipping it in the flour and buttermilk mixture. Flat chicken breast with hammer. This recipe is one of the healthier ways to use boneless chicken breast. 791 calories; protein 47g 94% DV; carbohydrates 71.1g 23% DV; fat 34.3g 53% DV; cholesterol 123.6mg 41% DV; sodium 1393.4mg 56% DV. Otherwise, the meat itself tastes bland. Serve with fries or mashed potatoes...total comfort food! Return the skillet to medium-low heat with the reserved oil. this was okay..it had a taste of too much flour for me, and not sure if i liked cooking in shortning,im used to veg.oil so to me it seems like i can notice the shortning when i take a bite, the gravy i made wasnt bad..thank you for sharing. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Add comma separated list of ingredients to exclude from recipe. I have made Chicken Fried Steak for years and am always looking for the ultimate coating. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Thank you for this great addition to my favorites file! Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil. The hot sauce doesn't make it hot but instead brings out the flavors of everything else, this is the absolute perfect recipe. Your daily values may be higher or lower depending on your calorie needs. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I made this for dinner tonight, and it was AWESOME! Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Add ginger, garlic, mustered paste, 2 tbsp Worchester sauce, salt, cinnamon powder, 1 tbsp crushed black pepper, and 3 tbsp oil into a bowl and mix well until the oil disappear.
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